How to tell when high percentage rye is proofed
What does a fully proofed dough look like and how do you tell it is proofed adequately to bake and have a good crumb? Does it have a certain look or feel? I don't think the "fingerpoke" test works for high percentage rye as there is little springback-or am I mistaken in that?
I am asking a series of questions specifically on high percentage rye dough to learn its characteristic and hopefully quicken the learning process. I am interested in rye (the smell is heavenly to my German heritage nose) but I want to transfer that knowledge into a non-wheat based baking as I believe they behave similarly. I guess I am trying to get a 2-for-1 learning curve.
All your help is appreciated!